Limburger with music and boiled potatoes

Ingredients for 2 servings:

• 500 g potatoes
• 1 onion(s), red
• 4 tbsp white wine vinegar
• 5 tbsp water
• some salt
• some pepper
• 1 pinch(s) of sugar
• ½ tsp caraway seeds
• 2 tbsp rapeseed oil
• 100 g cheese (Limburger 20%)
• 3 stalks of parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the potatoes, cover with salted water in a pot, bring to a boil, and cook covered over medium heat for 20 minutes. Meanwhile, peel the onion and slice or finely slice it. Mix the vinegar with 5 tablespoons of water, salt, pepper, a pinch of sugar, and caraway seeds. Stir in the oil. Add the onions to the vinaigrette. Scrape the soft rind off the Limburger with a knife (this makes it milder and the vinaigrette stays clear). Cut the cheese crosswise into thin slices, mix with the vinaigrette, and let it stand for 5 minutes. Pick and chop the parsley leaves. Drain the potatoes, let them steam off briefly, and peel. Serve the potatoes with the marinated cheese and sprinkled with parsley.